Bacon Wrapped Blue Cheese Stuffed Chicken, Green Beans and Smashed Potatoes with Green Onions

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  • Level: Easy
  • Total: 55 min
  • Prep: 20 min
  • Cook: 35 min
  • Yield: 4 servings
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4 pieces boneless, skinless chicken breasts

Black pepper

4 to 5 ounces blue cheese crumbles

A handful arugula leaves from bulk bins, chopped

A handful baby spinach leaves from bulk bins, chopped

4 slices bacon

2 pounds baby potatoes, halved


1 pound thin green beans

2 vine tomatoes, halved lengthwise, seeded and thinly sliced

Leaves from 4 fresh thyme sprigs

3 tablespoons extra-virgin olive oil, divided

4 scallions, finely chopped, whites and greens

1/4 cup chicken stock


  1. Preheat oven to 425 degrees F.
  2. Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Season the chicken with pepper. Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.
  3. Place the potatoes in a pot and cover with water. Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender.
  4. Bring 1-inch water to a boil. Trim beans. Salt water and add beans to water. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper.
  5. Place the potatoes back in the hot pot after draining. Coat the potatoes with 2 tablespoons oil, the scallions, chicken stock and salt and pepper. Toss for 1 minute.
  6. Serve chicken with green beans and potatoes alongside.
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